Hong Kong Sweet and Sour Pork

Hong Kong Sweet and Sour Pork

46
BETSYLINDSEY 0

"This recipe requires three quick frying steps to seal in the crispy texture of the pork. Serve with rice or noodles for a filling meal."

Ingredients

1 h 5 m servings 588 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 59.5g
  • 19%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
  2. To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
  3. Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
  4. Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).
  5. Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.
  6. Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.
  • profile image

Your rating

Cancel
Submit

Reviews

46
  1. 69 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I made this tonight, and it was great. I didn't have the peanut oil, and potato starch, so I substituted canola oil, and corn starch. My husband, and I loved it. It wasn't that time consuming ...

We moved to the midwest from CA some years ago and get serious unfulfilled cravings for decent Chinese food - finally I decided I would just have to learn to cook it myself. This recipe was my f...

Was looking for recipe to use up some pork i had that was defrosted and this popped up, so decided to take a chance with this recipe only having one review. Well just finished making this dish...

Thanks, Betsy - Great recipe! I have another excellent S&S Pork recipe from this site, but was intrigued with the double-frying of the pork in this one. Being a true carnivore, I used 2+ pounds ...

This was awesome! Thanks for a great recipe, Betsy. I used cornstarch in place of potato starch and simply rolled the marinated pork pieces directly in it, skipping the egg bath. This worked ...

I have been yearning for a sweet & sour recipe that rivals my favorite Chinese restaurant in London's Chinatown, and I think I have found it! I improvised a bit to assure the meat would stay cri...

Yummy! I did have the potato starch (also called potato flour) and never did anything with it, so this recipe was an eye opener for it's use. The potato starch makes it really crispy, instead ...

Don't change a thing! Perfect! (I used corn starch instead, but it's the same thing,)

My family really enjoyed this recipe, but I did make a few changes. I only fried the pork once and did not add cayenne peppers. It was still delicious. I thought that the sauce was pretty thi...